Cloth Napkins

Want to be uber cool?  Want to save some money?  Do you have a flag?  Want to save the trees (and thereby continue your supply of oxygen)?  Want to call yourself crafty?  Is, 'le sange sur la branche?'  Want to be fancy when you host dinner parties?  Want to use some of those fabric scraps?  Want to travel to the moon with Steve?

Well...if you answered yes to even one of the above questions, then this project is for you!  (And if you caught my not so subtle Eddie Izzard reference, then all the better...and no, although he is an executive transvestite, he really has nothing to do with cloth napkins.)

I made about 100 of these back in November and I will say that making that much will take a considerable amount of time.  However, if you stick to the recipe below, you could have yourself a set of 16 napkins in an afternoon.

Project: Cloth Napkins with Mitered Corners
Time: 6 hours (this is going at a leisurely pace)
Makes: about 16 napkins

Materials Needed:
Cloth (see below)
Coordinating or Contrasting Thread
Sewing Machine
Box of Straight Pins
Rotary Board/Cutting Mat
Rotary Cutter (If you don't have one, just go get one...they are so much better than scissors)
Ruler
Iron
Ironing Board

Cloth:

You can really use scraps you find around the house if that's your fancy.  You want a cloth that is soft, absorbent and washes easily - the most popular choices are cotton and linen.  Do not get some cheap poly blend - you won't be happy with the results (and your grandmother would roll over in her grave!).  My best recommendation is to just go to the fabric store and feel your way towards your napkins to be.  Don't hesitate to buy multiple colors and patterns - this makes everything in your kitchen so much more fun!  There are often great patterns to be found in the quilting fabric section!  Or check out the fabrics on clearance.

Depending on the size of napkin you are making, you will need to get a different amount of cloth.  I have given a breakdown below:

Final Napkin Size          Amount of Fabric Recommended
            17"                              4 yrds (at least 45" width)
            16"                           3 3/4 yrds (at least 36" width)
            15"                           3 1/3 yrds (at least 36" width)

Once you have amassed all of your supplies, you are ready to go...

Step 1: Pre-Wash & Press your Fabric
This will help reduce bleeding later on.  Please be sure that you have pressed all of this newly washed fabric...otherwise, it will be quite a devil to work with!

Step 2: Cutting your Fabric

As you have probably now decided what size napkins you are making, please add 1" to your desired end napkin size for the cutting measurements.  For example, if you want 16" napkins, you will need to cut 17"x17" squares (I have worked this into your yardage requirements).  For the ease of not having to repeat myself a gazillion times, I will be using 16" napkins as my sample size.

If you are familiar with rotary blades and mats, then please make the appropriate measurements to cut all of your fabric to 17"x17" squares.

If you are unfamiliar, you will want to smooth your fabric flat so you can see the measurement lines...I find it best to use a lipped ruler to help secure a straight edge.  When you have made a straight line at the 17" mark, press down firmly on the ruler and run your rotary cutter along its edge to make a complete cut of the fabric. 

Continue doing this until all of your fabric is cut.  See below:

**Hint** A clothing drying rack can be a fantastic place to lay the cut squares if you lack room such as we city dwellers often do.

Step 3: Creating your Seams

This is the major step in the whole project, ironing every edge of your fabric pieces...twice.  Fret not my friend, the end result is well worth it...remember, you are being crafty!  Check out the pictures below for a visual depiction of the process...

With a pre-heated iron (I find that steam works well if you have that function), lay your fabric front/top side facing down.  Using only your fingers, fold and press a seam on one side of the napkin about a 1/4"-1/2".  This step makes it much easier to press with the iron and get a straight seam!  Once you have pressed this side with your fingers, go back over it with the iron.  You have just created your first fold.

Turn the fabric clockwise and perform the same operation on the next side until you have completed all four sides once.

On the same piece of fabric, make a fold that is just slightly wider than the first and press with your fingers.

Go back over the iron and repeat on all four sides.  Make sure to iron the corners well.

Repeat 15 more times!  Make your momma proud and place these into a gentle pile!

Once you have completed the above step, you have a choice to make.  Do you want square corners or mitered corners?  If you want square corners (as seen in the above left-hand picture), then you can continue to Step 5.  Mitered corners, in my opinion, are more fun and fancy...but, do require more work.If you are up for them, then continue to Step 4.

Step 4: Making your Mitered Corners
Making mitered corners is a bit like origami and the picture below will really help you out!  You will need your rotary cutting mat and cutter.
NOTE: an evil pack of gnomes broke into my computer and stole the actual pictures for this section...aack!  So, a poor replacement, made with paper is given below...you can blame them!

Laying the napkin flat, top/pattern side down and starting with the first corner of your first napkin, unfold the corner.  You will notice a set of crisscrossing lines - it might even be easiest for you to to get a chalk pencil out and trace over them for the first few corners. (Pictures 1 & 2, starting from top left corner and moving right)

Using your rotary cutter, cut off the triangle of the corner (please note in picture 2 and 3 where that marking is).  You will then use the creased folds, to fold the corner (now a flat edge) of the napkin in about a 1/4" of an inch...work with the fabric here, folks.(Picture 5)

Now, while holding that folded edge in, you also want to fold both layers of sides of your napkin back in, this will create a small fold directly in the corner of the napkin - the mitered edge (Pictures 6 & 7).  The edges of the folds should touch as in the picture below...but, if they do not - no worries...just get them close enough. (Picture 8)

Stick a straight pin through the folds to hold the corner together.

Repeat this on all corners of all of the napkins. (See what I mean by more labor intensive?)

Step 5: Sewing
This step is always the most pleasant for me!

Make sure to get the correct thread on both the main spool and the bobbin.  If you are using several different fabrics/threads, this could mean a few 'costume changes' for the bobbin.

Starting midway down one of the napkin's sides, work your way toward the corner (pulling the pin for mitered corners).  I like to give my corners a little extra support, so I use the 'back' function before turning corners.  To turn the corner, lift you Presser Foot and gently turn the fabric 90 degrees before pushing the presser foot back down again.
Repeat this for each napkin, making sure to reinforce your sewing starting point.

After you have finished each napkin, go back through and snip the loose thread ends.
 

   
Voila - you now have a set of perfectly fantastic and wonderful cloth napkins.  The coolest kid on the block!

 Now...as a note, we use the same napkin for several days.  We find we are not particularly messy eaters.  If you are...you may want to make more napkins. :)

Apologies

Greetings from the other side of the galaxy...or so it would seem, eh?

I have been so far away for the last month and a half - I do apologize.  To those of you who depend on this blog for your social appetite, you must be starving (and stark raving mad).  To those of you who have visited only a few times, you have probably forgotten this lil' corner of the world exists.  And to the rest of you, I expect a detailed 'blog' report by Friday - I want the three paragraph format and you had better have a strong thesis statement!


As we approach a new point in our lives (soon to be condo owners), I have found myself buried in filling boxes with stuff I didn't know I owned and learning more about the politics of FHA loan approvals...and more of the same...filling boxes...endlessly...geesh, I have a lot of stuff.

This move is not only good for me though...it will be good for you too!  Your seemingly endless wait for more recipes and crafty creations is only UHaul away.  Our new place has a whole room dedicated solely to crafting it up...and while the kitchen could use a little sprucing up - it shall not thwart my experimentation in the culinary arts!  I promise the rest of this year will be a good one...so, try and keep up, will ya?

...and now, what you have all been waiting for - how to make _A_KI _ S!

Tortilla Stew (Vegetarian or Vegan)

This is a thick savory stew that is good for a slow Sunday or for that "wow" factor at a dinner party (it never sticks around for long)!

As this stew can be made both vegan and vegetarian, I am going to include both versions below - listed separately...and, yes, they are both amazing!

Vegetarian Tortilla Stew:

Ingredients:
1 (19oz) can green enchilada sauce
1 cup water
1 vegetarian bouillon cube
1/2 tsp garlic powder
1/8 tsp chili powder (increase this if you want to increase the spice factor)
1/4 tsp ground cumin
1 (15oz) can pinto beans, drained & rinsed
1 (16oz) can diced tomatoes
1 cup frozen corn
2 cups Quorn 'chicken' tenders (or another vegetarian chicken substitute...but, this is the best! Can be found in the frozen food section of your local market)
salt & pepper to taste (probably will not need to much salt, but pepper is nice!)
3/4 package cream cheese
1 bag tortilla chips
shredded cheese & sour cream for topping

Directions:
1. In a large pot, mix the enchilada sauce and water. Heat on low and mix in the bouillon cube until dissolved. Add the garlic powder, chili powder and cumin.
2. Bring to a boil, then reduce heat to low. Mix in the beans, tomatoes and corn. Simmer until heated through.
3. Add the Quorn tenders and cook until heated. Add salt and pepper to taste.
4. Keeping the heat on low, add the cream cheese in chunks until you reach your desired consistency (I usually go for 3/4 to full package). Again, heat until this is back up to a steamy temperature.
5. Pour into bowls and serve topped with crushed tortilla chips, shredded cheddar and a dollop of sour cream...yummmm.

____________________________________________________

Vegan Tortilla Stew:

Ingredients:
1 (19oz) can green enchilada sauce
1/2 cup water
1 cube vegan bouillon
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground cumin
1 (15oz) can pinto beans, drained & rinsed
1 can diced tomatoes
1 cup+ frozen corn (can be generous with this)
1 to 2 Field Roast Mexican Chipotle Sausages, pan seared and diced (can be found in the fridge section of a your local natural food store)
salt and pepper, to taste
tortilla chips
1 tub vegan cream cheese (I recommend, Tofutti brand)
vegan shredded cheese & sour cream for topping (I recommend Daiya cheddar-style cheese and Tofutti for the sour cream)

Directions:
1. In a large pot, mix the enchilada sauce and water. Heat on low and mix in the bouillon cube until dissolved. Add the garlic powder, chili powder and cumin.
2. Bring to a boil, then reduce heat to medium-low. Mix in the beans, tomato and corn and simmer until heated through.
3. Add the Field Roast and continue to simmer until heated through, adding the salt and pepper to taste. Based on the consistency, you may want to simmer an additional 10-15 minutes on low - you should have a thicker rather than runnier consistency.
4. Keeping the heat on low, add the tub of cream cheese in chunks and mix until incorporated. Heat through one final time making sure you have the desired consistency...remember, this is a stew!
5. Dish into bowls and top with crushed tortilla chips, Daiya cheese and sour cream.

I hope you enjoy...I fed the vegan version to a full room of carnists and it was gone before I could get back for seconds...sad face!!

"Chik'n" Noodle Soup (Vegetarian)

Alright, so we're vegetarian...what do we get to eat when we have a cold, huh? I vote this no-chik'n noodle soup...it is home-made and tastes so much better than anything coming from a store! Even if you are not vegetarian, this is just one heck of a good soup!

Vegetarian Tip: Quorn, an English company, makes a great line of faux-meat/protein products that are sold in the vegetarian frozen foods section of most grocery stores (look for the orange box). The "chicken" products are fantastic to work with because they have a good flavor on their own, but will also absorb the flavors they are cooked with to become juicy, tender and tasty morsels that can compliment any meal. Unfortunately, many of their products are not sold in American markets, but my favorite staples include the Quorn tenders, Quorn cutlets and the Quorn roast! Also, these are not suitable for a vegan diet as most, if not all, include egg whites.

"Chik'n" Noodle Soup

Ingredients:
3 tbsp olive oil
2 carrots peeled and diced
1 medium onion, finely diced
3 stalks of celery, diced
1 bay leaf
7.5 cups prepared bouillon water (use enough vegetarian bouillon cubes to match up, for example - if using the Rapunzel brand, you would use 3 cubes (1 cube to 2 cups of water), you can purchase boxed veggie broth...but, I don't recommend it)
salt & pepper to taste (salt content will largely depend on your bouillon cubes, about 2+ tsp pepper)
1 bag of Quorn Tenders (let them thaw somewhat)
3 tbsp fresh parsley, minced (dry isn't going to work for this one)
1/2 lb eggless flat noodles

Directions:
1. Heat the oil in a large pot over medium heat. Add the carrots, onion and celery and cook until soft...10 to 15 minutes.
2. Add the bay leaf, bouillon broth, salt and pepper to the pot. Raise the heat and bring to a boil. Add the Quorn chunks, parsley and noodles and return the soup to a boil. Then reduce heat to a simmer and leave for 10 minutes or until the noodles are tender.
3. Remove the bay leaf and serve with crackers.

I bet you feel better already!

Mom's Potato Soup (Vegetarian)

This is a classic in my family and never lasts long enough for leftovers!! It requires relatively few ingredients, is not terribly time consuming and anyone can make it (though, I might not advise putting the family dog to the task...)

Mom's Potato Soup

Ingredients:
5 pounds russet or golden potatoes, peeled and cubed
1 medium yellow onion, diced
1 stick butter
2 cups milk (might need a tad more, I recommend 1% or 2%)
salt & pepper to taste (we are very liberal with both)

Equipment:
potato peeler
pressure cooker
potato masher
blender stick (optional)

Directions:
1. Place the peeled and cubed potatoes in the pressure cooker. Top with the onion and fill with the amount of water required by your pressure cooker (usually either 1 or 2 cups water...PLEASE check the directions, we don't want anyone's house to explode, eh?). Secure the lid and add the 'top hat'.
2. Turn the heat on high. When the sh-sh-sh-sh-sh dance begins with the toggle hat on top (about 20 minutes), turn the heat down to medium and set a timer for 10 minutes. (The sh-sh-sh-sh dance should still happen, just not as intensely.)
3. When the timer does its thing, drain the water and return to the stovetop (burner should be off at this point). Add the stick of butter and attack the pot with the potato masher...I like to call this part - 5 minute arms. When the butter is completely incorporated and the potatoes are creamy, begin adding the milk until you reach your desired consistency. (I love thick soup, so I usually only add around 2 cups.). Add salt and pepper to taste - it is probably at least a tbsp of salt and about that for pepper as well. If you are not sure...add in increments and taste test!
4. At this point, you have two options - reheat the soup or puree for a creamier consistency. If the second, whip out that blender stick and work to get a smooth consistency. If no blender stick, proceed to step 5.
5. Turn the burner on to medium low to bring the soup back to a proper level of warmth. Keep an eye on things and stir occasionally...you don't want to scald the botton. Re-heating shouldn't take more than 10 minutes.
6. Spoon into bowls and serve! We usually serve with slices of cheddar and fresh french bread. I like to break-up the cheddar and drop it in so I can find tasty bits of cheese amidst my creamy soup.

Bon Appetit!

Living in Loo's Life...

...it was nearly a month ago that my last post went up, . Alas, Loo-life has recently become slightly busier but not all for bad reasons. I look back and remember that this last month has been filled with adventures...the least of which include, of course, food!

In the short version of a recap, we went to a fantastic dinner party where a friend sliced off the top of a bottle of champagne with a sword in honor of our engagement...another friend moved in with her boyfriend (lots and lots and lots of flights of stairs)!...I started a different job - much improved upon my initial jump back into the world of suits, I now have my own office with a view...I sent my fiancee on a scavenger hunt to locate his engagement ring (guys with engagement rings are totally hot!)...and last but not least, we have decided to buy a condo/house in Salem and I have spent a considerable amount of time researching.

Other than that, I think the remainder of my free time has been spent decanting from work, cooking and going to sleep at obsurdly early hours - some would swear I am a 50 year old woman stuck in a 26 year old body! And I have a personal vendetta out to the tv executive who though 10pm was a good time slot for Project Runway...how unfair!

In other news, we have decided to push the wedding to 2011 as both my fiancee and I have absolutely no intention of letting a wedding ceremony rule our lives and run us into a frenzy...in the end, all we really want is a super fun party with our favorite people. Which to us can only mean a few things - victorian garb, a castle, amazing food and steampunk! I look forward to many hours of project-time creating fun additions to wow our guests! And if anyone knows any good vegan/vegetarian caterers in the Boston area...shout it out!

The first PROJECT post will be up soon (cloth napkins); however, in the meantime, I am going to post 3 great soup/stew recipes. I know we are coming to the end of the cold/rainy season - so try these soon! Don't forget to post comments if you try a recipe out...

And lastly, whether you're a vegetarian, vegan, pescatarian, carnist or just plain human - I really recommend reading, "Why We Love Dogs, Eat Pigs and Wear Cows: An Introduction into Carnism, " by Melanie Joy. She takes a refreshing look at the age old debate between those who don't eat meat and those who do - her attempt is to create a line of communication between the various categories of consumption so that while we may all have different ways of approaching what we eat, we can all understand each other in a better way.

I bid you adieu for now and leave you with these recipes...

Easy Biscuits (Vegan)

As the name intimates...these are easy biscuits. You probably have the ingredients lying around the house (well, maybe just in the kitchen cupboards) and it doesn't require any sort of cooking finesse!

This is from a book that I unfortunately don't have the title to...sorry, folks! I borrowed it from a friend and made a few photocopies but forgot to write down the name...

Easy Biscuits:
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 margarine or vegetable shortening (I use vegan butter sticks) at room temperature
3/4 to 1 cup sour soy milk (soy milk + 1 tsp vinegar)

1. Preheat the oven to 450 degrees F.

2. In a large bowl, sift (yes...get out that sifter!!) together the flour, baking powder and salt. Add the margarine and sour milk and mix together gently until "just mixed." (If you want, you can cut in the margarine and sour milk by holding to knifes together until is fairly well mixed...or just get your hands dirty!)

3. Spoon into lighlty oiled muffin tins or roll out and cut with biscuit/cookie cutters and place on a lightly oiled cookie sheet. If you are going for the roll out method, spread some flour on the surface (and on your rolling pin) and roll the dough until it is about 1/4 to 1/2 inch thick, the biscuits will rise during cooking. If you don't have cookie cutters, take a butter knife and you can make all sorts of fantastical and fun shapes for your biscuits! If spooning into the muffin tins, there should be enough to fill 6 tins (not full) to make 6 biscuits.

4. Bake for 12-18 minutes.

You can slather the tops with butter and jam or dip these into a sumptious soup. Or serve at a dinner party with a nice dip and vegetables.